If you’re on the GAPS diet or just trying to eat real foods, finding a store-bought mayo that’s made without either soybean or canola oils is extremely challenging. Not to mention, even if you can find one without either of those oils, it probably still contains other undesirable ingredients.
Fortunately, I have an easy alternative to share with you today. You can quickly make your own delicious mayo at home. Even better, you can ferment it for added probiotics and a longer shelf life. Win, win!
When I first ventured into the world of making my own mayonnaise, I tried a few different recipes. None of them were bad, but they weren’t the best thing ever. Then one day while browsing through one of the many link-ups that abound at various blogs, I saw a title for the best homemade mayonnaise ever. I decided that was definitely worth giving a try!
I’ve ended up modifying the recipe a bit for ingredients that I typically have on hand instead of some of the ones listed. Be sure to check out the original recipe by Becky of Cooking with Abandon. One difference is that I’m using olive oil, which I’ll tell you a little more about below. I’ve also opted to use apple cider vinegar since that’s typically one I always have on hand. And I prefer to make my mayo in my food processor.
As far as the olive oil choice, you’re going to want to use one that is very mild. Otherwise, the olive oil can really overpower your mayonnaise. My preferred choice is to use the Late Harvest olive oil from Chaffin Family Orchards. I love the taste of this oil in my homemade mayo.
When you begin to actually add the oils in the recipe below, be sure to go slow. I mean glacially slow. I know getting the emulsification to work can be a bit tricky at times, but I’ve found if you pour in the oil in a very tiny stream, or even just a few drops at first, it will work without a problem. It’s tempting to just dump it in quickly, but then your mayo will “break” and it won’t be the right consistency, so slow and steady is the key!
The last note before I give you the recipe (I know, I know, let’s get to it already!) is the optional whey. As I briefly mentioned at the beginning, this is a terrific way (ha!) to add some extra probiotics to your mayo and it extends how long the mayo will last. Without the whey, the mayo will probably last about a week in the fridge. After adding the whey and letting it sit out on the counter for 7-12 hours, it should last for at least a month in the fridge.
I hope you enjoy this recipe. Do you make any other condiments at home? I’d love to hear about them in the comments!
- 3 pastured egg yolks (room temperature)
- 1 pastured whole egg (room temperature)
- 1/2 tsp prepared mustard
- 2 Tbsp lemon juice (or additional vinegar)
- 1 1/2 tsp apple cider vinegar
- 1 tsp celtic sea salt (coarse)
- 2 Tbsp honey
- 3/4 cup mild olive oil
- 3/4 cup coconut oil (liquid)
- 2 Tbsp whey (optional)
- Add egg yolks and whole egg to food processor. Mix until eggs are creamy. If eggs are not at room temperature, just mix for another minute or two so they are not cold.
- Add mustard, lemon juice, vinegar, sea salt, and honey to the food processor. Mix until all ingredients are blended well.
- While food processor is running, slowly add olive oil in a steady stream. Do the same with the coconut oil.
- If adding whey, slowly mix in with food processor running.
- Transfer mayo to a quart size jar. If you added the whey, leave on the counter with the lid on for 7-12 hours. Then refrigerate. If you didn't add the whey, transfer to the refrigerator immediately.
This post is part of Fight Back Friday, Monday Mania, Fat Tuesday, Traditional Tuesday, Real Food Wednesday, Whole Food Wednesday Simple Lives Thursday, Pennywise Platter Thursday, GAPS Legal Thursdays.